Lunch: Tomato, Roasted Beet, and Pickled Onion Salad

Active time: 15 min Start to finish: 2 hr

Ingredients

6 medium beets (2 1/4 lb with greens), trimmed, leaving 1 inch of stems attached
1 1/4 cups cider vinegar
6 tablespoons water
1/2 cup sugar
1 tablespoon mustard seeds
1 teaspoon whole allspice
1 teaspoon cumin seeds
2 small red onions, cut into 1/2-inch-thick wedges
1 pint grape or cherry tomatoes, halved

Instructions

Preheat oven to 425 °F.
Wrap beets tightly in foil to make 2 packages and roast in middle of oven until tender, about 1 1/4hours.
While beets roast, simmer vinegar, water, sugar, and spices, stirring occasionally, 15 minutes. Add onions and simmer, stirring, 2 minutes. Pour pickled onions with liquid and spices into a bowl and cool, stirring occasionally, to room temperature.
Unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into 1/2-inch-thick wedges and transfer to a serving bowl with tomatoes. Drain pickled onions in a sieve set over another bowl and discard allspice. Add onions (with remaining spices) and 2 tablespoons pickling liquid to beets and toss well. Season with salt and pepper.

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